Ditch The Carrageenan: The Easiest, Most Delicious Homemade Almond Milk

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Prepare to toss that store bought brand of almond milk right now, because you are about to experience a revolution in homemade deliciousness! Almond milk is a much healthier alternative to dairy milk, it’s tastier and comes with more health and wellness benefits than it’s dairy counterpart.

With natural plant protein and fiber, it knocks out dairy instantly! However, many store bought brands of almond milk are not all they are cracked up to be. Many brands contain little to no actual almonds, are heavily processed (making them no better than processed dairy), or contain the harmful added ingredient known as carrageenan.  According to Prevention.com, carrageenan can be found in
“foods like yogurt, chocolate, soymilk, and even ice cream to give the foods a thicker consistency and to make low-fat versions taste fuller. Derived from red seaweed, it’s often added to beverages to keep their ingredients from separating,” the article contains stating that, “the problem: carrageenan could be causing inflammation, gut irritation, and even cancer.”

Inflammation, gut irritation, and cancer? No, thank you!

Anyone who knows me, keeps up with me through my blog or follows me on Instagram, knows that I love to create in the kitchen. Especially healthier alternatives to common store bought items, whether it is my own homemade jams or my own granola bars! The goal is for the people around me to see that homemade really is better, and healthier. It might not always be easier, but YOU and YOUR HEALTH is entirely worth it. As opposed to always relying on store bought brands that contain harmful additives, preservatives and chemicals, creating our own gives us a chance to be creative and have fun in the kitchen. Homemade, all day, everyday!

The Clean Eating Chick’s Almond Milk RecipeIMG_2744

-1 cup organic unsalted almonds
-4 cups of filtered water (for blending)
-1 1/2 tsp organic cinnamon
-1 tbsp organic maple syrup
-dash of pink himalayan salt

1. Soak 1 cup of almonds in filtered water overnight or minimum six hours *Just enough water so the almonds are completely submerged)
2. After soaking is complete, peel the almond skin off (trust me- the skin will come right off with ease!)
3. Place peeled almonds in high speed blender or Vitamix
4. Add 4 cups of filtered water to Vitamix
5. Add 1 tbsp maple syrup, 1 1/2 tsp of cinnamon and dash of pink himalayan salt
6. BLEND mixture to desired consistency!



*Soak almonds overnight or a minimum of six hours*

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*Store in an air tight glass jug and refrigerate, the almond milk will be good for 7-10 days!

*Many almond milk recipes call for the mixture to be transferred and drained in a cheese cloth, you can totally add this step if you like however I find if I let the almonds and water blend for 2-3 minutes it’s at a nice thin yet fluffy consistency!

Share your creations with me on Instagram by using #TheCleanEatingChick hashtag!


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